Coconut sambal

Coconut sambal

By
From
My Feast
Makes
02 cups
Photographer
Chris Chen

Also known as pol sambal, this is served with nearly every Sri Lankan meal, especially string hoppers. Fresh coconut should be used because dry is just not as juicy. When we first arrived in Australia in 1979 it was difficult to get a fresh coconut so we used to reconstitute desiccated coconut with warm water. It’s not as good as fresh, but it’s acceptable. The sambal is supposed to be an orangey red due to the paprika.

Ingredients

Quantity Ingredient
1 teaspoon black peppercorns
1 tablespoon maldive fish flakes
60g bombay onions or french shallots, roughly chopped
2 teaspoons red chilli powder
1 teaspoon spanish paprika
1 large fresh coconut, flesh grated, (see note)
1 lime, juiced
salt, to taste

Method

  1. Using a large mortar and pestle, grind the peppercorns and fish flakes. Add the onion and grind well. Add the chilli and paprika and grind to a coarse paste. Add the coconut and pound together until thoroughly combined. Add the lime juice, a little at a time, tasting to check it is not too sour, then season with salt.

Note

  • You can substitute 100 g desiccated coconut combined with 100 ml water.
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